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    You are in: Home / Recipes / Sopa De Verde Rallado - Vegetable Soup With Plantain Recipe
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    Sopa De Verde Rallado - Vegetable Soup With Plantain

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Pesto lover's Note:

    This is an Ecuadorean soup with a good flavor. The ingredients are very typical to Ecuador. I sometimes use half beef stock and half chicken stock, for a lighter flavor. Achiote oil is optional. You can use Achiote Oil. This could be made vegetarian by using a good vegetable stock and omitting the butter. Recipe from Cocinemos Con Kristy, Tomo 2.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring stock to a boil.
    2. 2
      Add turnip and add garlic powder, curry powder, salt and pepper. Cook for 10 minutes.
    3. 3
      Add carrot. Cook for 10 minutes.
    4. 4
      Add potato, cabbage, parsley and plantain, which has been grated on the large holes of your grater.
    5. 5
      Remove the turnip and mash it very well. You can use the blender for this.
    6. 6
      Return the smooth turnip puree to the soup. Add butter and achiote oil, if using.
    7. 7
      Serve the soup when the potatoes are cooked through.

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    Ratings & Reviews:

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    Nutritional Facts for Sopa De Verde Rallado - Vegetable Soup With Plantain

    Serving Size: 1 (292 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 66.1
     
    Calories from Fat 18
    28%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 3.8 mg
    1%
    Sodium 809.4 mg
    33%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 4.4 g
    17%
    Protein 3.3 g
    6%

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